spanishandalusianvegancold-soupalmondgarlicno-cooksummer

Ajoblanco

Name: Ajoblanco
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 100 g blanched almonds; 50 g stale white bread, crusts removed; 2 cloves (8 g) garlic cloves, germ removed if large; 350 ml cold water; 50 ml extra-virgin olive oil; 15 ml sherry vinegar; 4 g fine sea salt; 80 g green grapes, halved and seeded if needed; 5 ml extra-virgin olive oil

Ajoblanco is a silky, chilled almond and garlic soup with a delicate white color and a luscious, emulsified body. Sweet green grapes add bursts of freshness that balance the nutty richness, peppery olive oil, and gentle tang of sherry vinegar.

15 min

2 servings

474 kcal

Spanish

Ingredients

White soup base

100 gblanched almonds
50 gstale white bread, crusts removed
2 cloves (8 g)garlic cloves, germ removed if large
350 mlcold water
50 mlextra-virgin olive oil
15 mlsherry vinegar
4 gfine sea salt

Garnish

80 ggreen grapes, halved and seeded if needed
5 mlextra-virgin olive oil

Instructions

1
Prepare the soup base ingredients: tear the bread into small pieces, peel the garlic, and halve the grapes for garnish. If your garlic is mature, remove the green germ to keep the soup sweet and avoid harsh bitterness.
2
Place the blanched almonds, bread, garlic, cold water, sherry vinegar, and fine sea salt in a blender. Blend on high for 1 to 2 minutes until completely smooth and milky white. Scrape down once if needed; the smoother the puree at this stage, the silkier the final ajoblanco.
3
With the blender running on medium, slowly drizzle in the extra-virgin olive oil to emulsify the soup. Blend for 30 to 45 seconds more until glossy and slightly thickened. Taste and adjust with a pinch more salt or a few drops more vinegar if needed.
4
For the most refined texture, pass the soup through a fine sieve into a bowl or jug, pressing well with a ladle. If it seems too thick, loosen with 1 to 2 tablespoons of cold water; it should be pourable but lightly creamy.
5
Serve immediately in chilled bowls or glasses. Top each portion with the halved green grapes and a light drizzle of extra-virgin olive oil. Ajoblanco is best very cold, so if your ingredients were not well chilled, add a couple of ice cubes to the blender briefly before serving or chill the soup for a few minutes.

Nutrition per serving

474 kcal

Calories

10g

Protein

22g

Carbs

39g

Fat

Fiber

Notes

•Use blanched almonds for the classic pale color; if using whole almonds with skins, the flavor will still be good but the soup will be darker and slightly coarser.
•Stale bread absorbs liquid better than fresh bread and helps the emulsion stay stable.
•If making ahead, keep the soup refrigerated and stir well before serving, as natural separation can occur.
•For a more traditional finish, serve with a few more grapes on the side and very cold bowls.

Background

Ajoblanco is a classic cold soup from Andalusia, especially associated with Malaga and Granada. Often considered an ancestor of other Iberian chilled soups, it combines almonds, bread, olive oil, garlic, and vinegar into a dish that reflects the region's long agricultural and culinary history.

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